Preheat oven to 375 degrees Fahrenheit.
Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.
Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.
Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. If the dough is too soft, add a bit more flour (around 1/4 cup). Mix in the chocolate chips and plop tablespoons of dough onto an ungreased baking sheet. You can flatten the dough balls slightly. Make sure to space each cookie at least an inch apart, because these actually spread when baking!
Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.
Notes: If you bake these at 375 for about 9 minutes, they turn out soft and chewy. They won't really look all that done, and if you touch the top of one it should yield slightly. If you bake these at 350 for 11 minutes, they'll turn out more chewy and have a "crispy-ier" outside. They'll be a bit brown around the edges when they're done.
Of course, I'm the only one who can really tell the difference between the two baking times...so it may just be all in my head! In any case these are the ONLY vegan chocolate chip cookies I serve to omnis--they taste much more sinful than other recipes. (Could it be the 1 cup vegan buttery spread?!)

SO HOW'D IT GO?

These turned out really great. I made the mistake of using a SILPAT during the first few batches and that made them spread out really thin and flat, haha.... I baked the rest of the dough on just the baking sheet (as the recipe calls for lol) and they turned out perfect! I think next time I will use just a tad bit less of earth balance because they were slightly oily, and up the applesauce. Sorry I forget to take pix! ;)

10 years ago

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Anonymous

just wondering, what's the applesauce for for sweetness?

I've seen it used often to sub for oil and/or eggs. :) Plus its better for things like cookies when you dont want an egg replacement overpowering the recipe (example: bananas work great in baking to sub for an egg.. but do you really want everything you bake to taste like banana??)

I've seen it used often to sub for oil and/or eggs. :) Plus its better for things like cookies when you dont want an egg replacement overpowering the recipe (example: bananas work great in baking to sub for an egg.. but do you really want everything you bake to taste like banana??)